I love making Swedish Ginger Biscuits with my children.
1. In a large bowl beat the butter, sugar and molasses until the mixture is light and smooth.
2. Add the water or milk and egg to the mixture.
3. In a separate bowl, mix together the flour, salt, spices and baking soda.
4. Gradually beat the flour mixture into the butter mixture on a low speed.
5. Remove the combined mixture and knead with your hands for about a minute.
6. Divide the mixture into 2 pieces and wrap in cling film and chill in the fridge for an hour.
7. In the meantime, pre-heat the oven 350 degrees and line 4 baking trays with greaseproof paper.
8. Remove one half of the dough and cut it in half
9. Roll out the dough on a lightly floured surface till it is about 1/8 inch thick. Use your cookie cutters to cut out fun shapes (I like heart and star moulds but anything goes!)
These can be stored at room temperature for about a week,
although they never last more than a day in my house!
Discover fun facts and traditions about these biscuits here
What you need
1 cup (2 sticks) unsalted butter, softened
1 ½ cups granulated sugar
3 tablespoons molasses
1 large egg
2 tablespoons water or milk
3 ¼ cups all-purpose flour
2 teaspoons baking soda
½ teaspoon salt
2 teaspoons cinnamon
1 ½ teaspoons ginger
½ teaspoon ground cardamom
½ teaspoon ground cloves